BONE IN STEAK RECIPES

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PAN SEARED T-BONE STEAK RECIPE | FOOD NETWORK KITCHE…



Pan Seared T-Bone Steak Recipe | Food Network Kitche… image

Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 3

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

Steps:

  • Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator. 
  • Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain. 

PAN-FRIED T-BONE STEAK RECIPE | FOOD NETWORK KITCHEN ...



Pan-Fried T-Bone Steak Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 22 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 2 to 4 servings

Number Of Ingredients 5

2 pound T-bone steak (about 1 1/2 inches thick)
Coarsely ground black pepper
Kosher salt
1 to 2 tablespoons oil, like peanut, corn, or soy
Serving Suggestions: Compound Butter

Steps:

  • About 1/2 hour before cooking the steak, bring it to room temperature.
  • Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
  • Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
  • Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

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